Crock Pot Chili with Cornmeal Dumplings
Warm up your slow-cooker meal routine with this hearty and flavorful Crock Pot Chili with Cornmeal Dumplings! Perfect for busy weeknights or cozy weekends, this recipe combines tender ground beef, perfectly spiced chili loaded with beans and tomatoes, and the crowning touch—fluffy cornmeal dumplings that cook right on top. The bold flavors of chili powder, smoked paprika, and cumin infuse every bite, while the comforting, buttery dumplings soak up the rich broth as they cook. This one-pot wonder requires just 20 minutes of prep before letting your crock pot do all the work, making it a stress-free, crowd-pleasing meal. Serve it with your favorite chili toppings like shredded cheese or sour cream, and you’ve got a satisfying dinner for the whole family to enjoy!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef or chicken broth
- 0.75 cup cornmeal
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt (for dumplings)
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
Instructions
In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
In the crock pot, add the cooked ground beef, finely chopped onion, minced garlic, diced red bell pepper, canned diced tomatoes (with juice), kidney beans, black beans, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and broth. Stir to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally.
An hour before the chili finishes cooking, prepare the cornmeal dumplings. In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and a 1/4 teaspoon of salt.
Add the milk and melted butter to the dry ingredients, stirring until just combined. Be careful not to overmix.
Drop spoonfuls of the dumpling batter onto the surface of the chili. Aim for about 8-10 evenly spaced dumplings, depending on your crock pot size.
Cover the crock pot and continue cooking on high for an additional 45-60 minutes, until the dumplings are firm and cooked through.
Serve the chili hot, topped with fresh cilantro, shredded cheese, or sour cream, if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 13.9 g | 49% | |
| Total Sugars | 7.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
